Cranberry White Chocolate Cheesecake Tarts

Directions

1. Heat the oven to 325 degrees. Line 24 medium muffin cups with paper liners.
2. In a medium bowl, stir together the graham cracker crumbs, 1/4 cup sugar, and the melted butter. Press a rounded tablespoon of crumb mixture into the bottom of each paper liner. Set aside.
3. In a large microwavable bowl, heat the baking chips at 70% power for 1 minute. Stir. Continue microwaving at 70% power in 15 second intervals, stirring until smooth.
4. Beat the remaining 1/2 cup sugar, flour, vanilla, and orange zest into the melted chips on medium speed. Beat in the cream cheese until blended. Beat in the eggs, 1 at a time, until smooth. On low-speed beat in the sour cream until blended.
5. Spoon about 1/4 cup cheesecake batter into each muffin cup. Place the cranberry sauce in quart-sized resealable plastic bag and seal.
6. Carefully squeeze the bag until the cranberry sauce softens. Snip a corner from the bag. Drizzle a scant teaspoon of cranberry sauce onto the top of each cheesecake.
7. With a toothpick, swirl the cranberry sauce through the batter. Bake for 18 to 22 minutes or just until set. Cool in the pans for 30 minutes.
8. Remove from the pans. Cover loosely and refrigerate at least 1 hour, but no longer than 24 hours before serving.